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Deviled Eggs Recipe

Easy Deviled Eggs Recipe Ready in Just Minutes

At family gatherings, there’s always one dish that disappears first, the humble yet irresistible Deviled Eggs Recipe. I still remember my aunt making trays of these every Easter, sprinkling them with paprika just before serving. The first time I tried to make them myself, I rushed into the boiling step and ended up with eggs that were nearly impossible to peel. Since then, I’ve learned the small but important details that make this dish both reliable and delicious.
This recipe is for anyone who wants a crowd-pleasing appetizer perfect for holidays, picnics, barbecues, or just a quick snack when you want something creamy and savory.
Difficulty: Easy
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 deviled eggs
Course: Appetizer
Cuisine: American
Calories: 65
Ingredients Method Video Notes

Ingredients
  

  • 6 large eggs
  • 3 tbsp mayonnaise Duke’s or Hellmann’s for creamier texture
  • 1 tsp Dijon mustard
  • 1 tsp white vinegar or lemon juice for brightness
  • A pinch of salt
  • Pinch of black pepper
  • Paprika for garnish
  • Optional: chopped chives dill, or pickles for extra flavor

Method
 

  1. Boil eggs. Place the eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, cover with a lid, turn off heat, and let sit for 10-12 minutes.
  2. Cool & peel. Transfer the eggs to an ice bath for 5 minutes. Peel carefully, starting at the widest end; it makes it easier.
  3. Halve & scoop. Slice eggs lengthwise. Remove the yolks and place them in a bowl.
  4. Make the filling. Mash yolks with mayonnaise, mustard, vinegar, salt, and pepper until smooth.
  5. Fill in the eggs. Spoon or pipe the mixture back into the whites.
  6. Garnish. Sprinkle lightly with paprika (and chives if using).
  7. Serve. Arrange on a platter and enjoy immediately or chill until ready.

Video

Notes

Lesson learned: Overcooking makes the yolks turn gray-green. 10–12 minutes is plenty.
Cooling tip: An ice bath is essential; it stops cooking and makes peeling easier.
Egg freshness: Slightly older eggs peel better than very fresh ones.
Seasonal twist: Fresh dill adds a bright spring flavor.